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Gluten Free Pasta Salad

Saturdays are my days to be different and creative (it is also my day for laundry and house cleaning, but I won’t be talking about that!!).  With the cares of business gone for the day, it gives me time to focus on other things — like new recipes to create!

As most of you already know, I am the ‘Salad Queen’.  For me, salads mix up the best of all worlds:  raw veggies.  My new Gluten Free Pasta Salad is full of some of my favorite veggies!

Gluten Free Pasta Salad

Gluten Free Pasta Salad


  • 2 cups cooked Gluten Free pasta, any small pasta will work
  • 2 cups chopped broccoli
  • 1-2 grated carrots
  • 1/4 cup pumpkin seeds
  • 1/2 cup small sprouts, like broccoli, clover or alfalfa
  • Dressing
  • 1 cup Vegenaize
  • 1 Tbsp Coconut Aminos
  • 1 Tbps olive oil
  • Herbal seasonings
  • All season salt
  • Celery seeds
  • Dill


  1. Mixed cooked and cooled pasta with veggies and set aside.
  2. Mix all the dressing ingredients in a pint jar and shake well.
  3. Pour dressing over veggies -- just enough to coat all the ingredients.
  4. Serve!

Once again, there are lots of variations available for this recipe.  For example, my husband added jalapenos and cheese (he is not vegan!) to his portion.

Some other veggies you could use in this recipe could be:

  • Bell pepper
  • Green onions
  • Olives
  • Caulflower
  • Raisins

What other ingredients would you try in this salad?


Gluten Free Pasta Salad

Today’s featured recipe is an old time favorite with a slight twist:  Gluten Free Pasta Salad.  Seasoned with orange juice gives this Pasta Salad a slight sweetness over typical Pasta Salads.

The recipe calls for quinoa rotelle pasta, but you could use any type of Gluten Free pasta.

Gluten-free, vegan citrus and veggie pasta salad

 By Melissa Roadman, Intern

8 ounces quinoa rotelle pasta
4 tomatoes, diced
½ onion, diced
1 zucchini
3 cloves garlic, finely chopped
Juice of one orange
¼ cup basil
1/3 cup orange juice
2 tablespoons olive oil


1. Cook quinoa rotelle pasta for 8-10 minutes until soft. Strain and add 1 tablespoon of olive oil to prevent it from hardening.

2. Stir fry the tomatoes, onion, zucchini, garlic and basil in juice of one orange and remaining olive oil.

3. Add orange juice to vegetables and mix with quinoa spirals. Serve cold.


Lots of Gluten Free Pasta options below:


Gluten Free Pasta Salad

I love Living Without Magazine.  The articles and recipes are so wonderful — which is why I am including this Gluten Free Pasta Salad recipe from the Living Without Magazine.  I hope you love it as much as I do!

SaladGluten Free Pasta Salad

½ pound gluten-free pasta
1 teaspoon olive oil
1 cup grilled, roasted or steamed asparagus, cut into
bite-size pieces
1 (14-ounce) can artichoke hearts, not marinated,
drained, coarsely chopped
1 bunch chopped arugula or watercress or other
dark, leafy green
Zest of fresh lemon (use juice in vinaigrette)


2 cloves garlic, minced
½ teaspoon salt
1 tablespoon red wine vinegar
Juice of one lemon
6 tablespoons olive oil
½ teaspoon dried tarragon or 1½ teaspoons fresh tarragon

1. Cook ½ pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.

2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

3. Combine remaining salad ingredients and fold them into cooled pasta.

4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.


Although this is a wonderful Gluten Free Pasta Salad just as it is, there are lots of variations you can use to make this more interesting.  Personally, I have always loved raw carrots and tomatoes in salad.  And avocado would be good — but make sure to toss it with lemon (or salad dressing) to keep it from turning brown.  You are only limited by your imagination!!

Looking for Gluten Free Pasta to use in this recipe, click one of the links below:


Gluten Free Pasta Salad

Who says that Gluten Free Vegans can’t eat Pasta Salad?  Gluten Free Pasta is available in most health food stores.  I have personally seen several varieties using Gluten Free grains.  Our featured recipe uses rice pasta — a mild, easy to cook pasta!

I really love this recipe and post because not only does she give you the recipe for the salad, she created a wonderful dressing to use as well.  And if you check out the original post, she gives direction for cleaning and cooking artichoke hearts!  Lots of pictures to help you along too!

Spring Fling Pasta Salad

Lemoncream dressing

  • 1/2 cup water
  • 1/2 cup raw cashews
  • 1/3 cup fresh lemon juice
  • 2 tbsp light canola eggless vegan mayonnaise
  • 1 tbsp gluten-free Dijon mustard
  • 1 clove garlic
  • 1/4 cup chopped fresh parsley
  • 3 green onions, chopped
  • 2 tbsp chopped fresh dill
  • zest from 1/2 lemon
  • 1/4 tsp Himalayan rock salt
  • freshly ground black pepper, to taste

Gluten Free Pasta SaladSalad

  • 2 cups uncooked spiral rice pasta, cooked according to package instructions, rinsed and drained very well
  • 1 cup shelled edamame, boiled for 4 minutes
  • 2 large artichoke hearts, cooked – instructions below
  • 6 cloves garlic
  • 1 small shallot, finely chopped
  • 1 cup multicolored radishes, thinly sliced


  1. Prepare pasta, edamame, and artichokes stuffed with garlic cloves. While everything is cooking, chop shallot and radishes. Set aside.
  2. To prepare cream dressing, blend water, cashews, lemon juice, mayo, mustard and garlic until mixed. Adjust lemon juice to taste. I liked it at the 1/3 cup mark and the dressing slightly thicker. If you want to thin the dressing out, you can add 1-2 tbsp of extra water.
  3. Pour blended sauce into a mason jar and add parsley, green onion, dill, zest, salt and pepper. Place in the fridge until ready to use.
  4. Combine all ingredients together and mix well until pasta is coated. Serve immediately.


We use to grow artichokes when I lived in California.  Artichokes are a very interesting veggie.  If you have children (or spouses!) that don’t care for veggies, you might want to try serving Artichokes with dip (we used Grapeseed Oil Vegenaise).  Since they are so fun to eat, you may get some takers!